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🍽️ Salmon fillets in radish nests with citrus dressing

140 kcal · 30 min · 4 servings

Ingredients

• 1 Clementine (organic quality)
• 0.5 Grapefruit
• 0.5 Lemon
• 3 tbsp Soy sauce
• 1 tbsp Genmai Su
• 600 g Salmon fillet (from the middle, skinless)
• 1 tbsp black sesame
• 350 g white radish (0.5 white radish)
• Salt
• 1 tsp Sesame oil
• 1 leaves Nori seaweed
• 1 tbsp Oil

Instructions

1. 1. Rinse the clementine under hot water.
2. 2. Dry the fruit with a cloth.
3. 3. Peel the skin very thinly using a vegetable peeler.
4. 4. Carefully remove all white parts of the peel.
5. 5. Cut the peel into thin strips.
6. 6. Dip the strips into boiling water for 30 seconds.
7. 7. Lift the strips out with a slotted spoon.
8. 8. Shock the strips under cold water.
9. 9. Squeeze the grapefruit.
10. 10. Squeeze the lemon.
11. 11. Take one tablespoon of juice from each fruit.
12. 12. Mix the juice with half of the clementine peel.
13. 13. Stir the soy sauce into the mixture.
14. 14. Stir the Genmai sauce into the mixture.
15. 15. Rinse the salmon.
16. 16. Pat the salmon dry.
17. 17. Cut the salmon into 1.5-centimeter cubes.
18. 18. Toss the salmon cubes in the citrus-vinegar mixture.
19. 19. Place the bowl in the cold.
20. 20. Let the cubes marinate for 40 minutes.
21. 21. Lightly toast the black sesame seeds in a pan without fat.
22. 22. Let the sesame cool down.
23. 23. Peel the radish.
24. 24. Shave the radish into thin slices with a vegetable peeler.
25. 25. Cut the slices into very thin strips with a sharp knife.
26. 26. Lightly salt the radish.
27. 27. Let the radish sit for 10 minutes.
28. 28. Squeeze the radish well in a kitchen towel.
29. 29. Put the radish in a bowl.
30. 30. Add the remaining clementine peel.
31. 31. Add the sesame.
32. 32. Add the sesame oil.
33. 33. Mix everything in the bowl.
34. 34. Cut the nori seaweed into hair-thin strips.
35. 35. Lightly toast the seaweed in a pan without fat.
36. 36. Remove the seaweed from the pan.
37. 37. Let the seaweed cool down.
38. 38. Let the salmon drain well.
39. 39. Dry the salmon with kitchen paper.
40. 40. Heat the oil in a heavy pan.
41. 41. Sear the salmon briefly on all sides over very high heat.
42. 42. Shape the radish into small nests.
43. 43. Place the radish nests on plates.
44. 44. Place the salmon on the nests.
45. 45. Garnish the salmon with the toasted seaweed.
46. 46. Serve the dish.

Nutrition per serving

• kcal: 140
• Protein: 15 g · Fett/Fat: 7 g · Carbs: 2 g